Chicken Soup with Homemade Noodles! Learn how to make a comforting pot of chicken soup completely from scratch – including homemade chicken stock, aromatic veggies and herbs and homemade egg noodles!
When the chilly weather starts to set in, I’m all about soup season. While a can of chicken noodle soup is certainly convenient, there is nothing more cozy and comforting than a bowl of homemade chicken soup -especially when it is made from scratch, start to finish, with LOTS of LOVE.
This chicken soup recipe does just that! It starts with a homemade chicken stock made with a whole chicken. Then, that stock is used to make a flavorful chicken soup loaded with veggies -and last but certainly not least, the soup is finished with easy homemade egg noodles.
While you could use store-bought egg noodles, taking a few extra minutes to make egg noodles from scratch is absolutely worth it and will make this soup season the best one yet!
To make chicken noodle soup completely from scratch, you’ll need the following ingredients:
Ingredients for Chicken Stock:
- Whole Chicken (3 to 4 pounds); rinsed – Using the whole chicken makes a rich chicken stock and is a great way to utilize whole chickens to their fullest.
- Onion, Celery and Carrots – This blend of veggies is key to developing classic chicken noodle soup flavor.
- Garlic (smashed) – adds flavor.
- Parsley – enhances the savory and aromatic flavors.
- Peppercorns & Kosher Salt – highlights the aromatic flavors in this stock.
Ingredients for Chicken Soup:
- Butter – coats the pot to prevent sticking and adds flavor.
- Onion, Carrots & Celery – traditional chicken noodle soup veggies.
- Salt & Pepper – to taste.
- Homemade Chicken Stock – or store-bought, if you must.
- Chicken Better than Bouillon – optional.
- Fresh Parsley & Dill – I like adding fresh herbs to the chicken soup at the end to brighten the flavor.
Ingredients for Egg Noodles:
- Flour – is the base and structure of homemade noodles.
- Salt – enhances flavor and gives the noodles lift.
- Eggs – improve the texture, flavor and color.
- Water – to moisten the dough.
How to Make // The Steps
To make chicken stock:
Step 1: Add ingredients:
In a large stockpot, add the whole chicken, onion, celery, carrots, garlic, peppercorns and salt. Cover with cold water until submerged (at least 3 inches of water above chicken).
Step 2: Simmer and skim foam:
Over high heat, bring the water to a boil and then immediately lower the heat, bringing the liquid to a simmer. Simmer for 2 hours. If necessary, add more water to the pot to keep the chicken submerged and skim any foam from the surface.
Step 3: Strain:
Carefully remove the chicken from the pot. Set aside. Strain the liquid through a fine mesh sieve. Return liquid to stockpot.
Step 4: Simmer again:
When the chicken is cool enough to handle, remove the meat from the carcass and set aside. Transfer the carcass and bones back to the stockpot and simmer for 2 more hours.
Step 5: Strain and store:
Remove the carcass and bones and pour through a sieve to use in chicken soup or let the stock cool completely before storing.
To make chicken soup:
Step 6: Cook vegetables:
In a Dutch oven or large pot, add butter and heat over medium heat until hot but not smoking. To the pot, add onions, carrots and celery and cook until soft and translucent (about 7 minutes). Season with salt and pepper
Step 7: Add stock, meat and simmer:
To the pot, add chicken stock, Better than Bouillon (if using) and reserved chicken meat. Simmer liquid gently over medium-low heat for 20 minutes.
To make egg noodles:
Step 8: Make dough:
In a standing mixer fitted with a dough hook, add flour, salt, eggs and water. Mix on low until the dough forms.
Step 9: Let dough rest:
Remove the dough from the mixer, cover and let rest for 30 minutes.
Step 10: Shape into noodle:
Lightly flour a clean surface. Place dough on surface and cut in half and then roll it out to an 1/8″ thickness. Then, slice into thin strips.
Step 11: Cook noodles:
Bring a pot of water to a boil, and cook noodles until firm and tender (1 to 3 minutes).
Step 12 Assemble and serve:
Place desired amount of cooked noodles in a bowl and ladle hot chicken soup over top. Garnish with parsley and dill. Enjoy!
Tips & Tricks //
- To save time, you can buy a prepped mirepoix (diced celery, carrots and onion) to use in stocks and soups.
- I only use the white meat from the chicken breast (that is what my family prefers) for chicken noodle soup but feel free to use dark meat or a combination of both.
- If the egg noodle dough mixture is too dry, add water, a tablespoon at a time, until a smooth, workable dough forms (you can also do this in a food processor).
Why is Chicken Soup with Homemade Noodles So Good?
- 100% homemade. Every component of this soup is made from scratch.
- Warm, comforting and nostalgic -there’s something about egg noodles in chicken noodle soup that just makes everything better.
- Adaptable. If you’re short on time, you can cut some corners with store-bought ingredients.
- The flavor. In short, this soup is AMAZING.
Serving Suggestions //
While making homemade chicken noodle soup with homemade stock and noodles is certainly worth your while, if you’re short on time, here are a few shortcuts:
- Use your favorite flavorful store-bought chicken stock rather than make it from scratch.
- Add the meat from a rotisserie chicken to chicken soup instead of using a whole chicken or any cooked chicken meat.
- Instead of homemade egg noodles, simply use your favorite store-bought egg noodles or any other shape. Just be sure to cook the pasta separately, so it doesn’t get mushy during storage.
How to Store //
Storing: Store leftover chicken soup in an airtight container, in the fridge, for 3 to 4 days. Keep in mind, homemade egg noodles will continue to absorb moisture while stored, so the texture and consistency will change. That said, it is best to store cooled chicken soup separately from the noodles.
Freezer Options //
Freezing: If you plan on freezing the soup for later, do not add the noodle. Simply freeze the chicken soup and then cook the noodles and add them to the hot soup right before serving.
Yes. However, fresh pasta is best when cooked the same day it’s made. That said, you can make the ball of dough 2 days in advance and shape the noodles right before you need to cook them.
These homemade egg noodles do not need to be dried before cooking them. However, to extend their shelf-life, you can dry them.
Spread freshly made noodles in a single layer on a floured baking sheet and allow noodles to dry for 1 to 2 days in a cool, very dry place. Drying fresh pasta will help it hold its shape.
More Chicken Soup Recipes //
Homemade Chicken Stock:
- 1 Whole chicken (3 to 4 pounds), rinsed
- ½ onion, unpeeled and quartered
- 2 carrots, washed and coarsely chopped
- 1 pieces celery with leaves, washed and coarsely chopped
- 2 cloves garlic, smashed
- 1 bunch parsley, washed
- 8 peppercorns
- 1 Tablespoon kosher salt
- Water to cover
- ¼ cup butter
- 1 onion, peeled and finely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 Tablespoon Chicken Better than Bouillon (optional)
- ½ cup parsley, chopped
- ¼ cup fresh dill, chopped
Homemade Egg Noodles:
- 3 cups flour
- ½ teaspoon salt
- 3 eggs
- 2 Tablespoons water
- Place the whole chicken, vegetables, and salt and peppercorns into a large stockpot. Cover with cold water, at least three inches over the chicken.
- Bring the water to a boil and immediately reduce the heat to a simmer.
- Simmer for 2 hours, making sure that there is enough water in the pot and is still covering the chicken. Skim off any foam that comes to the surface.
- Remove the chicken and vegetables from the pot, and strain the stock through a fine mesh sieve.
- After allowing the chicken to cool slightly, remove the meat from the chicken and set aside. (I only use the chicken breast because my family prefers white meat but feel free to use dark meat or both). Add the chicken bones back to the broth and simmer for another 2 hours.
- Strain out the bones and pour through a sieve. Separate into containers to use for soup or freeze for a later time.
- To make chicken soup, add butter to a Dutch oven or large pot over medium heat. Add onions, carrots, and celery, and cook until translucent, about 7 minutes. Season well with salt and pepper.
- Add chicken stock, Better Than Bouillon, if using, and reserved chicken meat. Simmer gently, over medium-low heat for 20 minutes.
- Add parsley and dill before serving.
- If adding noodles, cook separately, add to the bottom of a bowl and ladle hot soup over cooked noodles.
- To make homemade noodles, and flour, salt, eggs, and water to the bowl of a stand mixer fitted with the dough hook. Mix on low until the dough comes together. If the mixture is too dry, add water a tablespoon at a time until the dough is smooth. You can also do this in a food processor or by hand.
- Remove the dough from the bowl, cover, and let rest for 30 minutes.
- Cut the dough in half and roll out on a lightly floured surface to ⅛ thickness. Cut into strips.
- Cook the noodles in boiling stock or water, from 1 to 3 minutes.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 457Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 152mgSodium: 902mgCarbohydrates: 42gFiber: 3gSugar: 2gProtein: 29g
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